Rustic Tomato-Basil Tart Recipe

Name: Rustic Tomato-Basil Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices; 1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices; 1 1/2 teaspoons salt, divided; 1 cup fresh corn kernels (about 2 ears); 1 tablespoon fresh lemon juice; 3 tablespoons fat-free sour cream; 1 1/2 cups all-purpose flour; 1/4 cup yellow cornmeal; 1/4 cup chilled butter, cut into small pieces; 1 tablespoon yellow cornmeal; 1/2 cup thinly sliced fresh basil, divided; 1/3 cup (1 1/2 ounces) shredded fontina cheese; 1 tablespoon chopped fresh oregano; 2 tablespoons all-purpose flour; 1/4 teaspoon cracked black pepper

Servings: persons

1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices
1 1/2 teaspoons salt, divided
1 cup fresh corn kernels (about 2 ears)
1 tablespoon fresh lemon juice
3 tablespoons fat-free sour cream
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 cup chilled butter, cut into small pieces
1 tablespoon yellow cornmeal
1/2 cup thinly sliced fresh basil, divided
1/3 cup (1 1/2 ounces) shredded fontina cheese
1 tablespoon chopped fresh oregano
2 tablespoons all-purpose flour
1/4 teaspoon cracked black pepper

1
Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.
2
Preheat oven to 400u00b0.
3
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times.
4
Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.
5
Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400u00b0 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices, 1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices, 1 1/2 teaspoons salt, divided, 1 cup fresh corn kernels (about 2 ears), and more.

Yes, Rustic Tomato-Basil Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rustic Tomato-Basil Tart

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